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6. SAVJETI
UPOZORENJE!
Pogledajte poglavlja sa
sigurnosnim uputama.
6.1 Posuđe
Dno posuđa mora biti što je moguće
deblje i ravnije.
Osigurajte da su dna tava čista i suha
prije postavljanja na površinu ploče.
Da biste izbjegli ogrebotine, ne klizajte i
ne trljajte loncem preko keramičkog
stakla.
Posuđe od emajliranog čelika i
aluminijskog ili bakrenog dna
može uzrokovati promjenu boje
na stakleno-keramičkoj površini.
6.2 Primjeri primjena u kuhanju
Podaci u tablici navedeni su
samo orijentacijski.
Stupanj kuha‐
nja
Koristite za: Vrijeme
(min)
Savjeti
1 Održavanje kuhane hrane toplom. po potrebi Posuđe poklopite poklopcem.
1 - 2 Nizozemski umak, otapanje: maslaca,
čokolade, želatine.
5 - 25 Povremeno promiješajte.
1 - 2 Zgušnjavanje: mekani omleti, pržena
jaja.
10 - 40 Kuhati poklopljeno.
2 - 3 Kuhanje riže i jela na bazi mlijeka, za‐
grijavanje gotovih jela.
25 - 50 Dodajte najmanje dvostruko više vode
nego riže, jela na mlijeku promiješajte
na pola postupka kuhanja.
3 - 4 Povrće kuhano na pari, riba, meso. 20 - 45 Dodati nekoliko žlica tekućine.
4 - 5 Krumpir kuhan na pari. 20 - 60 Koristite maks. ¼ l vode za 750 g
krumpira.
4 - 5 Kuhanje većih količina namirnica, vari‐
va i juha.
60 - 150 Do 3 l tekućine plus sastojci.
6 - 7 Lagano prženje: odresci, teleći Cor‐
don-bleu, kotleti, mljeveno meso u tije‐
stu, kobasice, jetra, zaprška, jaja, pala‐
činke, uštipci.
po potrebi Preokrenuti kada prođe pola vremena.
7 - 8 Jako prženje, popečci od krumpira,
odresci od buta, odresci.
5 - 15 Preokrenuti kada prođe pola vremena.
9 Kipuća voda, kuhanje tjestenine, prženje mesa (gulaš, pečenje u loncu), prženje krumpirića
u dubokom ulju.
7. ODRŽAVANJE I ČIŠĆENJE
UPOZORENJE!
Pogledajte poglavlja sa
sigurnosnim uputama.
7.1 Opće informacije
Očistite ploču za kuhanje nakon svake
uporabe.
HRVATSKI 21
21


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